Frank D. Conforti

522 total citations
22 papers, 371 citations indexed

About

Frank D. Conforti is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Frank D. Conforti has authored 22 papers receiving a total of 371 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Nutrition and Dietetics, 8 papers in Food Science and 8 papers in Plant Science. Recurrent topics in Frank D. Conforti's work include Food composition and properties (11 papers), Phytase and its Applications (4 papers) and Postharvest Quality and Shelf Life Management (3 papers). Frank D. Conforti is often cited by papers focused on Food composition and properties (11 papers), Phytase and its Applications (4 papers) and Postharvest Quality and Shelf Life Management (3 papers). Frank D. Conforti collaborates with scholars based in United States. Frank D. Conforti's co-authors include Susan E. Duncan, William E. Barbeau, Janet M. Johnson, Pamela M. Smith, Jennifer Ball, W.N. Eigel, Sean F. O’Keefe and M. M. Alley and has published in prestigious journals such as Journal of Chromatography A, Journal of Food Science and Poultry Science.

In The Last Decade

Frank D. Conforti

22 papers receiving 340 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Frank D. Conforti United States 10 201 190 115 54 47 22 371
Mārtiņš Šabovics Latvia 10 134 0.7× 232 1.2× 150 1.3× 89 1.6× 47 1.0× 49 434
Solange Guidolin Canniatti Brazaca Brazil 10 135 0.7× 188 1.0× 108 0.9× 49 0.9× 85 1.8× 21 389
Fernanda Teixeira Macagnan Brazil 7 173 0.9× 190 1.0× 143 1.2× 45 0.8× 54 1.1× 12 394
Abdul Wajid Khalil Pakistan 6 166 0.8× 244 1.3× 282 2.5× 17 0.3× 44 0.9× 12 456
Marina Dello Staffolo Argentina 8 251 1.2× 332 1.7× 68 0.6× 37 0.7× 57 1.2× 11 442
Feng Zeng China 10 483 2.4× 373 2.0× 120 1.0× 51 0.9× 23 0.5× 13 620
Münir Anıl Türkiye 7 305 1.5× 270 1.4× 110 1.0× 13 0.2× 36 0.8× 16 443
Wanyu Qin China 11 355 1.8× 277 1.5× 156 1.4× 17 0.3× 34 0.7× 16 454
Mohammad Mainuddin Molla Bangladesh 8 146 0.7× 146 0.8× 122 1.1× 21 0.4× 28 0.6× 32 291
Panqi Shi China 9 187 0.9× 176 0.9× 72 0.6× 48 0.9× 168 3.6× 9 401

Countries citing papers authored by Frank D. Conforti

Since Specialization
Citations

This map shows the geographic impact of Frank D. Conforti's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Frank D. Conforti with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Frank D. Conforti more than expected).

Fields of papers citing papers by Frank D. Conforti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Frank D. Conforti. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Frank D. Conforti. The network helps show where Frank D. Conforti may publish in the future.

Co-authorship network of co-authors of Frank D. Conforti

This figure shows the co-authorship network connecting the top 25 collaborators of Frank D. Conforti. A scholar is included among the top collaborators of Frank D. Conforti based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Frank D. Conforti. Frank D. Conforti is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Duncan, Susan E., et al.. (2011). Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals. LWT. 44(10). 2159–2165. 58 indexed citations
2.
Conforti, Frank D., et al.. (2011). Use of  Mucor miehei  Lipase to Improve Functional Properties of Yolk‐Contaminated Egg Whites. Journal of Food Science. 76(4). C651–5. 12 indexed citations
3.
Conforti, Frank D., et al.. (2009). Effects of selected antioxidants on physical and sensory characteristics of yeast bread containing flaxseed meal. International Journal of Consumer Studies. 33(1). 89–93. 13 indexed citations
4.
Conforti, Frank D., et al.. (2007). Effect of three lipid/hydrocolloid coatings on shelf life stability of Golden Delicious apples. International Journal of Food Science & Technology. 42(9). 1101–1106. 31 indexed citations
5.
Conforti, Frank D., et al.. (2006). The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. International Journal of Food Science & Technology. 41(s2). 95–101. 76 indexed citations
6.
Conforti, Frank D., et al.. (2002). Hydrocolloid‐Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell Peppers. Journal of Food Science. 67(4). 1360–1363. 38 indexed citations
7.
Conforti, Frank D. & Jennifer Ball. (2002). A COMPARISON OF LIPID AND LIPID/HYDROCOLLOID BASED COATINGS TO EVALUATE THEIR EFFECT ON POSTHARVEST QUALITY OF GREEN BELL PEPPERS. Journal of Food Quality. 25(2). 107–116. 7 indexed citations
8.
Conforti, Frank D., et al.. (2001). The synergistic effects of maltodextrin and high-fructose corn sweetener 90 in a fat-reduced muffin. Journal Of Consumer Studies and Home Economics. 25(1). 3–8. 1 indexed citations
9.
Conforti, Frank D., et al.. (2001). Evaluation of a maltodextrin gel as a partial replacement for fat in a high‐ratio white‐layer cake. International Journal of Consumer Studies. 25(3). 238–245. 5 indexed citations
10.
Conforti, Frank D., et al.. (1999). The effects of liquid honey as a partial substitute for sugar on the physical and sensory qualities of a fat‐reduced muffin. Journal Of Consumer Studies and Home Economics. 23(4). 231–237. 7 indexed citations
11.
Conforti, Frank D., et al.. (1998). EFFECT OF COMMERCIAL ENZYMES ON THE BAKING AND KEEPING QUALITY OF A FAT REDUCED MUFFIN. Journal of Food Quality. 21(2). 85–94. 4 indexed citations
12.
Conforti, Frank D. & Pamela M. Smith. (1998). Effects of selected emulsifiers, enzymes and a carbohydrate‐based fat substitute on physical and sensory characteristics in a low‐fat muffin. Journal Of Consumer Studies and Home Economics. 22(2). 91–96. 7 indexed citations
13.
Conforti, Frank D.. (1997). Food Selection and Preparation: A Laboratory Manual. Medical Entomology and Zoology. 1 indexed citations
14.
Conforti, Frank D., et al.. (1997). EVALUATION OF A CARBOHYDRATE‐BASED FAT REPLACER IN A FAT‐REDUCED BAKING POWDER BISCUIT. Journal of Food Quality. 20(3). 247–256. 25 indexed citations
15.
Conforti, Frank D., et al.. (1996). Sensory evaluation and consumer acceptance of carbohydrate‐based fat replacers in biscuits. Journal Of Consumer Studies and Home Economics. 20(3). 285–296. 25 indexed citations
16.
Conforti, Frank D., et al.. (1995). Determination of Oxidative Changes in Precooked Chicken Parts by Nonheme Iron Content and Thiobarbituric Acid Value. Poultry Science. 74(7). 1224–1231. 1 indexed citations
17.
Conforti, Frank D.. (1994). Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice cream. International Journal of Dairy Technology. 47(2). 69–75. 10 indexed citations
18.
Conforti, Frank D.. (1993). A suggested corn sweetener blend that serves as a replacement for sucrose in a basic ice cream formula*. International Journal of Dairy Technology. 46(2). 57–61. 3 indexed citations
19.
Conforti, Frank D., et al.. (1993). High-performance liquid chromatographic analysis of wheat flour lipids using an evaporative light scattering detector. Journal of Chromatography A. 645(1). 83–88. 29 indexed citations
20.
Conforti, Frank D. & Janet M. Johnson. (1992). USE OF THE FARINOGRAPH IN PREDICTING BAKING QUALITY OF UNCHLORINATED AND CHLORINATED FLOURS. Journal of Food Quality. 15(5). 333–347. 7 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Mārtiņš Šabovics Breakdown of academic impact, for papers by Solange Guidolin Canniatti Brazaca Breakdown of academic impact, for papers by Fernanda Teixeira Macagnan Breakdown of academic impact, for papers by Abdul Wajid Khalil Breakdown of academic impact, for papers by Marina Dello Staffolo Breakdown of academic impact, for papers by Feng Zeng Breakdown of academic impact, for papers by Münir Anıl Breakdown of academic impact, for papers by Wanyu Qin Breakdown of academic impact, for papers by Mohammad Mainuddin Molla Breakdown of academic impact, for papers by Panqi Shi
Rankless by CCL
2026